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Sweet, simple, and delicious, Double Strawberry Cupcakes. Light and fluffy strawberry cupcakes with both strawberry jam and dried strawberries for double the strawberry flavor. Each light pink berry-filled cupcake is generously frosted with a sweet cream cheese strawberry frosting. These cupcakes are nothing short of delicious. Each sweet mini-cake is layered with fresh berries and sweet vanilla cake. The perfect berry-filled cupcake for any and all occasions.
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This is possibly the cheesiest thing I’ve ever said, but these cupcakes just make you feel happy inside. It’s the light pastel colors and happy flowers on top. Which honestly feel so perfect for this time of year as we slowly come out of winter and into spring.
When I set out to make these, I really had no plan. I mean, I obviously had a recipe written, but I wasn’t sure how’d they’d turn out.
After completely failing to add milk to the first batch (due to forgetfulness), I got the second batch just right. And it turns out my mistake the first time around helped me in the long run. For one, I knew if the cupcakes had any chance of being light and airy, they needed milk. But I also knew I needed MORE strawberries.
So I doubled up on the berries the second time around and then we were in business!
Ingredients
- Freeze dried strawberries (for fresh strawberry filling)
- Melted coconut oil
- Plain greek yogurt or sour cream
- Large eggs
- Honey or granulated sugar
- High-quality strawberry jam
- Vanilla extract
- All purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Milk
Strawberry Frosting
- Cream cheese
- Salted butter
- Powdered sugar
- Vanilla extract
- Warm milk
Kitchen Supplies
- Blender or food processor
- Oven
- Cupcake paper liners
- Large mixing bowl
- Stand mixer or handheld electric mixer
- Whisk
- Toothpick
- Wire rack
Here are the details
I knew I wanted these to be easy, but also to have incredible strawberry flavor – and REAL strawberry flavor. So many strawberry cakes have everything but real strawberries.
I ended up using a combination of strawberry jam and freeze-dried strawberries to create the perfect cupcake. The first step is to blend the dried strawberries into a fine powder. You can do this in a food processor or blender. You’ll use the strawberry powder for both the cupcakes and the frosting.
Making the batter is simple, mix the wet with the dry – nothing fancy. I love using coconut, yogurt, eggs, and then honey to sweeten. You can use sugar too, but we love subbing in honey when possible.
And then, plenty of high-quality strawberry jam. The jam has real chunks of strawberries and adds most of the yummy berry flavor. Using jam gives the most concentrated and delicious strawberry flavor. Plus, store-bought jam is easy, almost no prep work is involved.
Next, add in all the dry ingredients…the flour, the strawberry powder, baking powder, baking soda, and salt. Then bake um up! You will have soft strawberry cake layers in no time.
While the cupcakes bake, make the frosting
Cream cheese, butter, sugar, more strawberry powder, and a splash of both vanilla and milk. Beat that all together and you’ll have one of my favorite cake frostings. I just love this strawberry cream cheese buttercream with fresh strawberry flavour.
No one ever knows there’s cream cheese in the frosting. But it’s what makes this cream cheese frosting extra special and leaves everyone wanting more.
When cooled, frost each pale pink cupcake. I like to decorate these with crushed dried strawberries and fresh chamomile flowers.
Of course, you could also use some fresh strawberries, that would be so pretty!
What I love most is how cute these turned out with minimal effort. Perfect cupcakes to bake for both spring and summer, and especially upcoming Easter! They’re pretty hard not to love.
We hope you enjoy these delicious strawberry cupcakes!
Looking for other spring strawberry recipes? Here are some favorites:
Strawberry Chamomile Naked Cake
Lemon Strawberry Dutch Baby with Ricotta Cream
Lastly, if you make these Double Strawberry Cupcakes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Double Strawberry Cupcakes
Ingredients
- 3 cups freeze dried strawberries
- 1 cup melted coconut oil
- 1/3 cup plain greek yogurt or sour cream
- 2 large eggs
- 3/4 cup honey or granulated sugar*
- 1 cup high-quality strawberry jam
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup milk
Strawberry Frosting
- 6 ounces cream cheese, at room temperature
- 2 sticks salted butter, at room temperature
- 2 1/2-3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup warm milk
Instructions
- 1. In a blender or food processor, process the freeze-dried strawberries into a fine powder.2. Preheat oven to 350° F. Line cupcake molds with paper liners.3. In a large bowl, beat together the coconut oil, yogurt, eggs, honey, strawberry jam, and vanilla. Add the flour, baking powder, baking soda, and salt. Add about 2/3 of the strawberry powder (save the remainder for the frosting). Mix until just combined, then slowly beat in the milk until fully combined.4. Divide the batter evenly among the prepared pans. Bake 25-30 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.5. To make the frosting: In a stand mixer, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about 2 minutes. Add the powdered sugar, remaining strawberry powder (about 3 tablespoons), and vanilla. Beat until the frosting is light and fluffy, then slowly stream in the milk until your desired consistency is reached, you may not use it all. 6. Frost each cupcake with crushed freeze dried strawberries + chamomile flowers if you have them!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Very good though SWEET. This is definitely a treat cupcake.
For dairy allergies: Made them with coconut yogourt and almond milk. Made the frosting with dairy-free butter, powdered sugar, almond milk, vanilla and the strawberry powder. All modifications worked great.
Hey Alexa,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! Thanks for sharing what worked well for you. ?xTieghan
Thought I had dried strawberries, but found dried peaches. Switched to a different flavor jam, and bam! Amazing! Did half the recipe for a small batch and it was delicious.
Hey Sarah,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
I found that Trader Joe’s has the cheapest price on the Freeze Dried Strawberries. That’s where I’m going to get mine so I can try this recipe!!
Thanks for sharing Kris! I hope you love the recipe!!
Freeze-dried strawberries, is there a substitute for this? These sound amazing but I don’t have them here, it looks like I’d need several bags if purchased on line. Thanks, love following you and enjoy the wonderful dinners you provide us.
Hi Gail,
You can purchase the freeze dried strawberries already in the powder form, you would need about 1/2 cup. I hope you love the recipe, let me know if you give it a try! xTieghan
Recipe sounds delicious, except 3 cups of freeze dried strawberries equals 710 grams. The packages I purchase are 34 grams. I looked on Amazon and it is pretty much the same. These cupcakes would cost a fortune to make. It there an alternative?
Freeze dried strawberries are very light. I used just under 3, 1.2-oz bags.
Pretty sure she means 3 c before you grind them into powder (about 2 small bags from tjs that are 34 g each). I just made them and turned out great! I did use slightly more strawberries since I wasn’t sure if it was 3 c before grinding or after, and I had to add a little more milk to get the same batter consistency as her video.
Hey there,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! Thanks for sharing what worked well for you. ?xTieghan
Hey there,
The bag that I linked is all that you need:) http://l.thrv.me/HBH1092-natierra-organic-freeze-dried-st
Please let me know if you have any other questions! xT
Thank you for the clarification, the recipe through me way off. Am going to make them for Easter, I will let you know how they turn out.
Good but too heavy on the honey in my opinion. Next time I’d go for 1/2 a cup!
Hi Molly,
Thanks for giving the recipe a try, sorry you didn’t enjoy the honey. xT
The recipe calls for 3 cups of freeze dried strawberries. Your link shows a 1.2 oz bag. How many 1.2 oz bags is 3 cups? Thank you!!
I used just under 3, 1.2-oz bags.
Hey Patti,
You just need one of the bags that I linked:) I hope you love the recipe!! xTieghan
Hello! How much on weight are 3 cups of freeze dried strawberries approximately??
Thanks in advance!
Hey there,
Just click “metric” below the list of ingredients to view them all in weight. Please let me know if you have any other questions! xTieghan
Could you please tell me approximately how many ounces in weight would equal the 3 cups of freeze dried strawberries? When I convert to metric, the grams to ounces conversion comes out to be 25 ounces and I know that can’t be correct. Thank you!
Hey Meghan,
Here is the bag that I used:
http://l.thrv.me/HBH1092-natierra-organic-freeze-dried-st
One bag will be enough for the whole recipe. I hope you love the cupcakes! xTieghan
This recipe looks amazing! Would you happen to know approximately how many cups of powder the ground up freeze dried strawberries makes? The powder is much more readily available where I live.
Hey Chanel,
I would use about 1/2 cup of powder. Please let me know if you have any other questions! xTieghan
The baking time was all off on these. I baked for 20 min and checked and still very wet. They ended up needing an additional 25 minutes and the finished product is still a bit dense and undercooked and now instead of being pink they’re very very brown and sunken in the middle due to being under baked.
Hey Elise,
Thanks for giving the recipe a try, sorry to hear you had issues. Was there anything you may have adjusted in the recipe? Let me know how I can help! xTieghan
Heyyyyyy…no strawberry in the strawberry frosting?
It’s in the directions. It says to save strawberry powder from the freeze dried strawberries to use in the frosting.
Hey Stephanie,
Please refer to step 5 regarding the frosting:) I hope you love the recipe, let me know if you give it a try! xTieghan
Would love a substitution for the coconut oil please. In amounts
Hi Kim
You can use an equal amount of any other neutral oil. Please let me know if you have any other questions! xTieghan
Is there a substitute for the melted coconut oil?? Would canola oil work?
Thanks,
Pam
Hi Pam,
Any other neutral oil will work for you! I hope this recipe turns out amazing, let me know if you give it a try! xx
That cream to cupcake ratio is perfection. These look so light and moist! Ahh perfect welcome to spring, Tieghan! <3
Thanks so much Tammy! I hope you love the recipe!!
Just a quick note that while the recipe mentions to save dried strawberries for frosting, the frosting ingredient list doesn’t include that – may want to add for clarity.
Thanks, looks delicious.
I thought the same thing! Reading through the instructions though, you’re using what’s left of the powder (she says about 3 tablespoons). I can’t wait to try these!
I hope you love the recipe Amy!!
Hi Anita,
Thanks for sharing your feedback! Let me know if you give the recipe a try! xx